Fruity Breakfast Bars 

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These tasty bars are perfect for children. A batch will last up to one week in an airtight container in the fridge, unless eaten sooner! From Sue Radd, author of the Breakfast Book.

Ingredients:

2 eggs, beaten

1/4 cup honey

1/4 cup low fat milk or soy

1/2 cup tropical juice, no added sugar

1 cup desiccated coconut

1 cup wheatgerm

1/4 cup wholemeal self-raising flour

400 g chopped, dried fruit

1/2 cup currants

Directions:

Preheat oven to 180 degrees C. Line a rectangular tin (25 x 16 x 3 cm) with baking paper.

In a large bowl, using a metal spoon, combine eggs, honey, milk and juice. Add the coconut, wheatgerm, flour, fruit medley and currants. Stir until well combined.

Press the mixture firmly into the prepared tin.

Bake for 35-40 minutes until golden brown. Allow to cool in the tin.

Remove slice from the tin and peel off the baking paper. With a serrated-edged knife, cut slice on a chopping board into 15 small bars. Wrap each bar into greaseproof paper, twisting the ends to like bon bons to seal.

Author:

Sue Radd

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